NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 oz sharp cheddar cheese

1 cup fresh baby spinach

0.5 cup diced bell peppers

0.5 cup sliced mushrooms

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp turmeric powder

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and turmeric until well combined and slightly frothy.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 3

  Add the diced bell peppers and sliced mushrooms to the skillet, sautéing for 4-5 minutes until the vegetables are tender and the mushrooms are browned.

• 4

  Stir in the fresh baby spinach and cook just until wilted, about 1 minute.

• 5

  Reduce the heat to medium-low and pour the egg mixture over the vegetables.

• 6

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 7

  When the eggs are nearly set but still slightly moist, sprinkle the shredded sharp cheddar cheese over the top.

• 8

  Fold the cheese into the scramble until melted and serve immediately.